Indian-spiced Sweet-potato Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a bright and spicy recipe that makes for a quick and easy healthy meal. Great on a cold day!! Per Serving Infor. 486 cal, 48% fat cal, 26g fat, 13g sat fat, 0mg chol, 9g protein, 53g carb, 9g fiber, 321 mg sodium Ingredients:
2 tablespoons olive oil |
1 small yellow onion, chopped |
1 pound sweet potatoes, cubed |
2 large cloves garlic, minced |
1 1/2 tablespoons curry powder |
1/4 teaspoons ground cumin |
1/4 teaspoon ground ginger |
1/8 teaspoon white pepper |
2 cups low-sodium vegetable broth, plus 1/2 cup |
1 13.5 ounce can coconut milk |
1 15 ounce can low-sodium chick peas (garbanzos). rinsed and drained |
3 cups( about 3 ounces) baby spinach leaves, packed |
Directions:
1. In a large soup pot, heat oil and sauté onions, potatoes, and garlic until onion is just tender, about 3 minutes.
2. Add spices and cook, stirring for 30seconds.
3. Add 2 cups of broth and bring to a boil
4. Reduce heat and simmer, covered, for 15-20 minutes, until potatoes are tender
5. Add coconut milk and stir to mix
6. Transfer about half the soup to a food processor and process until smooth
7. Return to pot and add additional 1/2 cup broth if needed to thin
8. Stir in chickpeas and spinach and cook for 2 minutes more, until spinach us just wilted
9. Season with salt and pepper
10. Serve Hot
|
|